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Dinner/ Lunch/ Soups/ Vegetarian

Hot Soup For The Soul

Winter has definitely reared it’s cold, bitter head in the North! These days I just want to hibernate like a bear with the Netflix remote and! Eat plenty of hot soup.

I couldn’t be more delighted than to present to you this remarkable dish coined ” Curry Veggie Soup”.

Soup

Winter’s can be a challenge to staying on track, the body seems to crave all things comfort. Between Holiday’s and blistering cold days, I tend to want all the carbs God has ever created! The best way to curb those cravings is cooking up a big pot of hearty soup.

Soup will never fail you whether you’re an expert in the kitchen, or a complete beginner, nailing soup is a breeze. Fresh herbs are always the way to go when cooking up any dish. Paired with rich spices and a copious amount of vegetables you will find yourself whipping up this soup every chance you get.

Roasted butternut squash rendered a delightful sweetness to this dish, roasted cabbage and carrots sends it over the moon good! You want to start off by roasting all your vegetables on a sheet lined with parchment paper. Roasting vegetables saves time not to mention making this dish exceptionally flavorful. I used Sri Lankan Curry powder, but any Indian curry powder would work out just fine.

I also grated fresh nutmeg the flavor is beautiful! Trust me!

Before roasting the vegetables sprinkle with salt, pepper, curry powder and drizzle olive oil. More curry will be used along the way.

Sage, thyme, and bay leaf were the herbs of choice I toasted the herbs along with the spices. Toasting the herbs and spices together draws out the beautiful aroma of the ingredients.  Chow Mein noodles were the proper choice because I loved the look of them in the soup. I tend to like my food pretty and tasty.

For the base I used vegetable bouillon cubes, and added water simple enough, yet very delicious. I wanted this soup to be easy, so the timing to prepare and cook is a little under 50 minutes.

So, enough yapping from me let’s get a pot of this soup going now!

Be sure to tag me #bonitaapplcrumb in your photo’s on Instagram and Facebook when you’ve tried any recipes. I would love to shout you out and #repost your creation. Be sure to like me on Facebook and share these recipes with your foodie loving family and friends.

Here’s another tasty way to stay warm this winter try making my Loaded Ramen!

Winter Curry Veggie Soup

Print Recipe
Serves: 6 Cooking Time: 45 min

Ingredients

  • 1 container of cubed butternut squash
  • 1 half of a small cabbage sliced
  • 6 carrots cubed
  • salt and pepper to taste
  • 1 and 1/2 tablespoon of curry powder (half for veggies, the other tablespoon for the pot)
  • 1 small yellow onion chopped
  • 3 cloves of garlic minced
  • 1 vegetable bouillon cube
  • 1/4 teaspoon of nutmeg
  • 2 Tablespoons of olive oil
  • 1/4 bag of *chow mein noodles or spaghetti noodles ( use a very small amount you just want a little bit of noodles for this soup.)
  • Fresh parsley (optional)
  • 2 Tablespoons of butter **(optional)
  • a pinch of crushed red peppers (optional)
  • 1 sage leaf
  • 1 bay leaf
  • 6 sprigs of thyme
  • enough water to come just under the rim of a heavy bottom pot.

Instructions

1

Preheat oven to 420 degrees

2

On a sheet lined with parchment paper, add all the veggies sprinkle with generous amount of salt and pepper.

3

Sprinkle 1/2 tablespoon of curry powder onto veggies drizzle with olive oil and lightly toss with hand until all veggies are coated.

4

Roast in oven for 20 minutes.

5

While veggies are roasting heat a large pot to medium heat.

6

Add all the herbs, remaining Tablespoon of curry powder, vegetable bouillon cube and crushed peppers to pot and stir toasting them slightly for about 5 minutes.

7

Add butter and olive oil stir a few minutes more being careful not to burn the herbs and spices.

8

Add onions and cook 5 minutes more, then add garlic.

9

Now transfer your roasted veggies give the pot a stir and cover with water.

10

Let soup come to a slight boil and turn down the heat to low and let cook for about 25-30 minutes

11

The last 10 minutes add a small amount of the chow mein noodles.

12

Sprinkle with fresh parsley

13

Serve while hot!

Notes

Crushed red pepper levels this dish up, but can be omitted. If vegan omit the noodles and butter.

Instagram

  • The first juice is my infamous beet, pomegranate and cherry juice 🥤 If you are looking for a full gut cleanse, well baby this is it. Make absolutely no plans for the evening after drinking two glasses of this😂 .
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The second juice is spinach, apple and ginger, delicious is an understatement to this drink. Cheers to good health!
  • The level of cold it is outside simply makes no sense at all! I don’t get folks who believe in global warming, How Sway!?! How? .
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Ok, lemme stop ranting and talk about this pot of delicious ova here. Vegan Roasted Veggie Pasta! It was so simple just use a pasta made with no eggs, season, (I used one pack of  sazon to flavor up) and roast zucchini, butternut squash, grape tomatoes and onions on 425 for about 15 minutes. Cook pasta, drain, reserve some of the pasta water about half of it, add vegan butter (soy free kind) canned fire roasted tomatoes and one vegetable bouillon cube. This will be your sauce. Take about 3 tablespoons of the sauce, add 1 tablespoon of cornstarch, stir until combined and add back into the sauce (this is to thicken up the sauce). Add pasta back in, add roasted veggies stir add some oregano, salt and pepper to taste adjust seasoning if you need to, squeeze a lemon wedge to finish it off and boom 💥
  • Ginger, Fennel, Orange = Medicine. Slice the ginger thin, cut your oranges in segments, julienne your fennel and squeeze the leftover orange parts for the juices. And my friends you have created a tasty bowl of pure cold-flu fighting medicine.
  • This was two years ago today, thanks Facebook for the reminder. I’m excited to do a few of these this season and I absolutely love seeing the varieties that are made from my beloved hometown New Orleans 💚💜💛 Happy Kings Day!
  • Divine is an understatement of how delicious this salad was. Arugula has a mildly spicy taste, it’s also known as rocket in some countries. Whatever you choose to call it these tasty green leaves instantly elevates a salad. Not to mention sweet pomegranate seeds and blackberries add texture and natural sweetness. Oh! And the dressing! To live for! Swipe for the recipe🥗 .
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#veganfood #vegetarianrecipes #salads #prettyfood #bonitaapplecrumb #foodphotography #foodstyling #foodshot #tastemade #feedfeed #driscollsberries #berrytogether #pomegranate #arugalasalad #foodies #foodstagram
  • A yummy meatless Christmas dinner. Now who’s ready to eat a boat load of veggies, fruits, smoothies and green juices... Me! I’m going on a sugar detox soon (Saints of The Most High God, pray for me!)
  • Happy Birthday!! To one of my greatest creations🎈The cutest Christmas gift I’ve ever received ♥️ #happybirthday #decemberphotochallenge #decemberbaby #daughter #birthdaygirl #newyorkcity
  • Instead of adding croutons to your salad, add salad to your crouton. Genius! A simple spring mixed salad with sweet grape tomatoes on top of a buttery- toasted pecorino romano cheese crusted bread. Drizzle your salad with your fave vinaigrette, salt & pepper and enjoy 😉. Bonita, Bonita, Bonita...
  • Check out my story for this wonderful pasta dish! It’s was the bomb! I used @raoshomemade sweet eggplant sauce, so that saved me some cooking time. .
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The pasta shell is stuffed with a sweet Italian sausage-mushroom ricotta-mozzarella filling, on top of a herbed Panko crusted eggplant. Parmesan and basil topped off with more sauce, the family was pleased 😄 #nobsfood

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Bonita Applecrumb

Bonita Applecrumb

A New Orleans native currently residing in beautiful New York. My favorites past time is hanging with a bunch of cool kids and cooking delicious meals for them! When I'm not in the kitchen I'm usually in my local thrift store looking for photo props.

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